Place your slices of eggplant in a colander in the sink and cover each slice with salt. Leave them for 1/2 an hour, then rinse of the salt and pat each slice dry.

Grease a grill pan with olive oil and set it over a high heat or on your grill. Grill the eggplant slices until they soften and have lovely grill stripes over them (about 3-4 minutes each side). Remove and set them aside.

Cut out a 10×10” square of foil per mushroom.

Place a mushroom on each square and top with 1tsp olive oil and 1tbsp Worcestershire sauce.

Top with an eggplant slice and a tomato slice. Make a bundle/packet with the foil.

Place the packets in the oven for 25 minutes. Remove from oven and open packet. Top each stack with a thick slice of Mozzarella and place back in the oven for a further five minutes.

Meanwhile, place the grits in a small saucepan with the water. Bring to a boil and simmer for 5 minutes, while stirring continuously. Remove from heat, stir in 1 tbsp of olive oil, the pesto and season with the salt and pepper.

Pour a small lake of the pesto grits into the center of a large plate and using a spatula, carefully place a Portobello stack on top of the grits.

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About Me

I believe in creating simple dishes from beautiful ingredients. Since I love to cook, eat and think about food almost 24/7, I invite you to join me on my culinary journey, which is one of a time-challenged mom, who wants to have her cake and eat it too! (delectable food with a healthy twist.)
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